Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production
The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effecti...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Croatian Dairy Union
2020-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/347304 |
| _version_ | 1827282502876659712 |
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| author | Iva Dolenčić Špehar Darija Bendelja Ljoljić Zvjezdana Petanjek Šimun Zamberlin Milna Tudor Kalit Dubravka Samaržija |
| author_facet | Iva Dolenčić Špehar Darija Bendelja Ljoljić Zvjezdana Petanjek Šimun Zamberlin Milna Tudor Kalit Dubravka Samaržija |
| author_sort | Iva Dolenčić Špehar |
| collection | DOAJ |
| description | The generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production. |
| first_indexed | 2024-04-24T09:19:20Z |
| format | Article |
| id | doaj.art-72f0f2c6b1bb4ae2a15f53c58db4bd4d |
| institution | Directory Open Access Journal |
| issn | 0026-704X 1846-4025 |
| language | English |
| last_indexed | 2024-04-24T09:19:20Z |
| publishDate | 2020-01-01 |
| publisher | Croatian Dairy Union |
| record_format | Article |
| series | Mljekarstvo |
| spelling | doaj.art-72f0f2c6b1bb4ae2a15f53c58db4bd4d2024-04-15T16:15:23ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252020-01-0170313514910.15567/mljekarstvo.2020.0301Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese productionIva Dolenčić Špehar0Darija Bendelja Ljoljić1Zvjezdana Petanjek2Šimun Zamberlin3Milna Tudor Kalit4Dubravka Samaržija5University of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, CroatiaUniversity of Zagreb, Faculty of Agriculture, Department of Dairy Science, Svetošimunska 25, 10000 Zagreb, CroatiaThe generally accepted concept of the necessity of producing safe foods has indirectly influenced the decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) in the food industry, are considered to be their effective replacement. In controlling the growth of microbial pathogens and/or the occurrence of pathogenic bacteria in food, with the permitted nisin and pediocin, a significant antibacterial effect has been shown for most LAB bacteriocins. However, the use of purified bacteriocins as bio preservatives in cheese production is limited. To inhibit the growth of bacteria L. monocytogenes, S. aureus and C. tyrobutyricum in cheese, bacteriocinogenic LAB strains contained in primary, adjunct or protective culture are much more acceptable in cheese production.https://hrcak.srce.hr/file/347304bacteriocins and bacteriocinogenic LAB strainsinhibitionListeria monocytogenesStaphylococcus aureusClostridium tyrobutyricumcheese |
| spellingShingle | Iva Dolenčić Špehar Darija Bendelja Ljoljić Zvjezdana Petanjek Šimun Zamberlin Milna Tudor Kalit Dubravka Samaržija Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production Mljekarstvo bacteriocins and bacteriocinogenic LAB strains inhibition Listeria monocytogenes Staphylococcus aureus Clostridium tyrobutyricum cheese |
| title | Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production |
| title_full | Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production |
| title_fullStr | Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production |
| title_full_unstemmed | Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production |
| title_short | Antimicrobial activity of bacteriocins of Lactic Acid Bacteria on Listeria monocytogenes, Staphylococcus aureus and Clostridium tyrobutyricum in cheese production |
| title_sort | antimicrobial activity of bacteriocins of lactic acid bacteria on listeria monocytogenes staphylococcus aureus and clostridium tyrobutyricum in cheese production |
| topic | bacteriocins and bacteriocinogenic LAB strains inhibition Listeria monocytogenes Staphylococcus aureus Clostridium tyrobutyricum cheese |
| url | https://hrcak.srce.hr/file/347304 |
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